Plantain chips

🍌 Thin green plantain slices fried, drained and lightly salted.

Ingredients

• 500 g peeled firm green plantain
• 2 g fine salt
• 700 ml frying oil, not all consumed

Preparation

Wash and peel firm green plantains and weigh 500 g flesh. Prepare mandoline with guard or suitable knife, rack and stable deep frying pan.

Slice very evenly 1–2 mm thin. Separate and thoroughly dry surface moisture with clean cloth or paper. Do not soak before frying.

Heat oil to 165–170 °C without smoking. Add small batches without forming a large stuck sheet.

Fry about 2–4 minutes depending on thickness, gently separating and turning with dry suitable tool. Chips should be pale to light golden and rigid after slight cooling, without excessive browning.

Drain on rack, spread salt over whole batch and cool 10 minutes in spread layer. Divide into 4 snack portions. Reference: 20 minutes preparation, 25 batch frying, 10 cooling, total 55 minutes. No sauce or spice added.